Bachelor of Science - HRTA (Hotel, Restaurant And Travel
UMASS
Amherst, MA05.1974
Moses Williams
West Columbia,SC
Education
Work History
Chef
Deepwood Estates
02.2004 - 04.2018
- Assisted in meal preparation and cooking under supervision
- Maintained cleanliness and organization of kitchen workspace
- Learned food safety practices and adhered to sanitation standards
- Supported team in plating and presenting dishes for service
- Followed recipes to prepare ingredients accurately and efficiently
- Contributed to menu planning through research of seasonal ingredients
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Coordinated with team members to prepare orders on time.
Summary
Dynamic Chef with extensive experience in food safety and sanitation at a renowned establishment. Proven track record in enhancing customer satisfaction through innovative recipes and exceptional culinary techniques. Skilled in knife skills and fostering a collaborative kitchen environment, consistently achieving high-quality standards and reducing food waste through strategic planning.
Timeline
Chef
Deepwood Estates
02.2004 - 04.2018
Bachelor of Science - HRTA (Hotel, Restaurant And Travel
UMASS
Skills
Food safety and sanitation